Certificate IV in Hospitality (Patisserie)

Course Overview

Average Course Fee: Not available

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Average Course Duration: Not available

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Description

This qualification provides the skills and knowledge for an individual to be competent as a qualified chef or cook who specialises in patisserie and in a supervisory or team leading role in a patisserie or pastry kitchen. Work would be undertaken in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.

The qualification is suitable for an Australian apprenticeship pathway.

Job roles

Individuals with this qualification are able to perform roles such as:

supervising the pastry kitchen in a large hotel or catering operation

supervising a small patisserie.

Possible job titles include:

chef patissier

chef de partie.

Prerequisite requirements

There are no prerequisites for entry to this qualification.

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Student Outcomes

Students who graduate from VET courses are surveyed approximately 6 months after they have completed their training. For more information on the statistics provided in this section, including the different levels (course, field of education, all fields of education) of data available please select the Learn more button below.

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Satisfied with Training

Percentage of graduates in the Food, Hospitality and Personal Services field who were satisfied with the training (Certificate IV).

Improved Work Status

Percentage of graduates in the Food, Hospitality and Personal Services field who started/expanded a business or who have a new job, more highly skilled work, a promotion or higher pay (Certificate IV).

Salary

The middle of the range of salaries earned by graduates in the Food, Hospitality and Personal Services field starting their first ever full-time job after graduating (Certificate IV).

Jobs

Graduates of the Food, Hospitality and Personal Services field (Certificate IV) are most often employed as:

32.6%

Technicians and Trades Workers

27.1%

Community and Personal Service Workers

14.2%

Managers

Industries

Graduates of the Food, Hospitality and Personal Services field (Certificate IV) are most often employed in:

58.8%

Accommodation and Food Services

9.0%

Other Services

7.3%

Health Care and Social Assistance

All statistics are supplied by the National Centre for Vocational Education Research.

Financial Assistance

The federal, state and territory governments provide financial incentives and support for vocational education and training students to help them gain the skills required to secure and maintain rewarding and sustainable employment.

There are programs for all kinds of students; apprentices and trainees, new job starters, those re-entering the workforce, retraining for a new job or upgrading their skills for an existing job.

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JobTrainer

If you are leaving school or looking for work, you may be able to study a free or low-fee course through JobTrainer.

For information on courses and occupations that may be available in your region, please select your state or territory.

Subsidised Training

State and territory governments dedicate funds to reduce or, in some cases, fully cover tuition fees for VET students who wish to study certain courses.
Unfortunately, no subsidies are currently available for this course.

VET Student Loans

Certain courses are eligible for a VET Student Loan from the Australian Government to assist students with paying tuition fees. The initial debt amount (including the loan fee, if applicable) plus indexation must be paid back once the loan recipient starts earning over a certain amount. The compulsory repayment threshold for the 2019-20 income year is $45,881.

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Apprenticeships and Traineeships

Australian Apprenticeships can provide a pathway to a career change for people looking to re-enter the workforce and for people who are currently working. Australian Apprenticeships combine work with training in a national recognised qualification.

Unfortunately, this qualification is not currently available as an Australian Apprenticeship or Traineeship.

Australian Apprenticeships Pathways

Units & Packaging

QUALIFICATION RULES

To achieve a Certificate IV in Hospitality (Patisserie), 40 units must be completed:

all 34 core units

6 elective units:

a minimum of 4 elective units must be selected from the electives listed below

the remaining 2 units may be selected from this or another endorsed Training Package or accredited course

a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.

CORE UNITS
SITHCCC001B	Organise and prepare food
SITHCCC002A	Present food
SITHCCC003B	Receive and store kitchen supplies
SITHCCC004B	Clean and maintain kitchen premises
SITHCCC005A	Use basic methods of cookery
SITHCCC013A	Prepare hot and cold desserts
SITHCCC022A	Prepare chocolate and chocolate confectionery
SITHCCC025A	Monitor catering revenue and costs
SITHCCC026A	Establish and maintain quality control of food
SITHCCC027A	Prepare, cook and serve food for food service
SITHPAT001A	Prepare and produce pastries
SITHPAT002A	Prepare and produce cakes
SITHPAT003A	Prepare and produce yeast goods
SITHPAT004A	Prepare bakery products for patisseries
SITHPAT005A	Prepare and present gateaux, torten and cakes
SITHPAT006A	Present desserts
SITHPAT007A	Prepare and display petits fours
SITHPAT008A	Prepare and model marzipan
SITHPAT009A	Prepare desserts to meet special dietary requirements
SITHPAT010A	Prepare and display sugar work
SITHPAT011A	Plan, prepare and display sweet buffet showpieces
SITXCOM001A	Work with colleagues and customers
SITXCOM002A	Work in a socially diverse environment
SITXCOM003A	Deal with conflict situations
SITXFIN003A	Interpret financial information
SITXFSA001A	Implement food safety procedures
SITXFSA002A	Develop and implement a food safety program
SITXHRM001A	Coach others in job skills
SITXHRM005A	Lead and manage people
SITXINV002A	Control and order stock
SITXMGT001A	Monitor work operations
SITXOHS001B	Follow health, safety and security procedures
SITXOHS002A	Follow workplace hygiene procedures
SITXOHS004B	Implement and monitor workplace health, safety and security practices

ELECTIVE UNITS
Administration
SITXADM001A		Perform office procedures
SITXADM002A		Source and present information
SITXADM003A		Write business documents
SITXADM004A		Plan and manage meetings
BSBRES401A		Analyse and present research information

Client and Customer Service
SITXCCS001B			Provide visitor information
SITXCCS002A		Provide quality customer service
SIRXCCS001A		Apply point-of-sale handling procedures

Commercial Cookery and Catering
SITHCCC016A	Develop cost-effective menus
SITHCCC023B	Select, prepare and serve specialised food items
SITHCCC038B	Plan catering for an event or function

Communication and Teamwork
SITXCOM005A		Make presentations
SITXCOM006A		Address protocol requirements

Computer Operations and ICT Management
BSBITU309A			Produce desktop published documents
BSBITU301A		Create and use databases
BSBITU302A		Create electronic presentations
BSBITA401A		Design databases
BSBITU402A		Develop and use complex spreadsheets
BSBITU102A		Develop keyboard skills
BSBWOR204A		Use business technology
BSBITU201A		Produce simple word processed documents
BSBITU306A		Design and produce business documents
BSBITU203A		Communicate electronically
CUFIMA01A		Produce and manipulate digital images
ICAS1193B		Connect a workstation to the internet
ICAS2017B		Maintain system integrity

Environmental Sustainability
SITXENV001A			Participate in environmentally sustainable work practices
SITXENV002A		Implement and monitor environmentally sustainable work practices

Events
SITXEVT005B			Organise in-house events or functions

Finance
SITXFIN001A			Process financial transactions
SITXFIN002A		Maintain financial records
SITXFIN004A		Manage finances within a budget
SITXFIN005A		Prepare and monitor budgets
SITXFIN006A		Obtain and manage sponsorship
BSBFIA302A		Process payroll
BSBFIA303A		Process accounts payable and receivable
BSBFIA401A		Prepare financial reports

First Aid
HLTFA301B			Apply first aid

Governance and Legal Compliance
SITXGLC001A			Develop and update legal knowledge required for business compliance

Human Resource Management
SITXHRM002A			Recruit, select and induct staff
SITXHRM003A		Roster staff
SITXHRM006A		Monitor staff performance
SITXHRM009A		Provide mentoring support to business colleagues

Inventory
SITXINV001A			Receive and store stock

Languages other than English
SITXLAN1__A			Conduct basic workplace oral communication in a language other than English
SITXLAN2__A		Conduct routine workplace oral communication in a language other than English
SITXLAN3__A		Conduct workplace oral communication in a language other than English
SITXLAN4__A		Conduct complex workplace oral communication in a language other than English
SITXLAN5__A		Read and write workplace information in a language other than English
SITXLAN6__A		Read and write workplace documents in a language other than English

Management and Leadership
SITXMGT002A			Develop and implement operational plans
SITXMGT004A		Develop and implement a business plan
SITXMGT006A		Establish and conduct business relationships

Merchandising
SIRXMER001A			Merchandise products

Occupational Health and Safety
SITXOHS003B			Identify hazards, and assess and control safety risks

Patisserie
SITHPAT012A			Plan patisserie operations

Quality and Innovation
SITXQUA001A			Contribute to workplace improvements
SITXQUA002A		Originate and develop a concept
SIRXQUA001A		Develop innovative ideas at work

Risk Management and Security
CPPSEC3018A			Provide for the safety of persons at risk
SIRXRSK001A		Minimise theft

Sales
SIRXSLS001A			Sell products and services
SIRXSLS002A		Advise on products and services

Working in Industry - Hospitality
SITHIND001B			Develop and update hospitality industry knowledge

Examples of elective units relevant to specific job outcomes and hospitality contexts at this level are as follows:

Patissier or chef de partie

SITHCCC016A Develop cost-effective menus

SITHCCC023B Select, prepare and serve specialised food items

SITHCCC038B Plan catering for an event or function

SITHPAT012A Plan patisserie operations

SITXFIN004A Manage finances within a budget

SITXHRM003A Roster staff

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USI

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Labour Market

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Course Overview

Student Outcomes

Satisfied with Training

Improved Work Status

Salary

Jobs

32.6%

27.1%

14.2%

Industries

58.8%

9.0%

7.3%

Financial Assistance

JobTrainer

Subsidised Training

VET Student Loans

Apprenticeships and Traineeships

Units & Packaging

Training Providers

Need help choosing?

USI

Labour Market